Chicken Stellette Soup

3 3/4 cups chicken stock
1 bay leaf
4 scallions, sliced
3 cups sliced white mushrooms
4-ounce cooked chicken breast half
1/2 cup small soup pasta (stellette)
2/3 cup dry white wine
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper

Put the stock and bay leaf into a large saucepan and bring to a boil. Add the sliced scallions and mushrooms.
Remove the skin from the chicken and discard. Slice the chicken thinly. Add it to the soup and season to taste with salt and pepper. Heat through for 2 to 3 minutes. 
Add the pasta to the soup, cover, and simmer for 7 to 8 minutes until the pasta is al dente.
Just before serving, add the wine and chopped parsley. Heat through again for 2 to 3 minutes. Pour into individual soup bowls and serve at once.
Serves 4 to 6.